Paella de marisco is specifically a seafood variation on paella. It’s a particular favorite during the summer because it allows you to take advantage of whatever’s available fresh from the sea.

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It’s absolutely stunning because of the colorful presentation and all the incredible seafood it’s packed with. This delicious seafood version will satisfy just about any guest who enjoys eating fish, shrimp, and other types of shellfish of both the crustacean and mollusk varieties.

Shredded beef and vegetables that resemble a heap of colorful rags  – that’s Ropa Vieja.  From the Spanish term for “old clothes”, this is one of Cuba’s most popular and beloved dishes.  So popular in fact that it’s one of the country’s designated national dishes.

Chicken curry is a classic recipe from South Asia, specifically from India. The basic ingredients to make this dish are: chicken, coconut milk, tomato, onion, curry.

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​This traditional Spanish-style shellfish stew comes from Northeastern Spain in the region of Cataluña, where seafood is fresh and abundant. A tangle of shellfish, including clams, mussels, shrimp and scallops, season the broth along with the distinctive earthy flavor of saffron and white wine, while silky tomato sauce and a sprinkle of ground almonds add body. Traditionally cooked in a terracotta pot (cazuela), this Spanish-Style Shellfish Stew makes an elegant entrée you’ll be proud to serve at the center of your table.

This penne all’ Amatriciana recipe is a classic of the Italian kitchen from the town of Amitrice in central Italy. The dish is famous for using guanciale, an Italian cured pork made from the cheeks of a pig in the sauce. Guanciale is quite a fatty meat, but also brings a tremendous amount of flavor to the dish. If you struggle to find guanciale, do not despair as pancetta works just as well but for authenticity, do not use the smoked version.

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This super tasty dish is quick and easy to make and makes a lovely weekday supper!

It is one of the classic cocktails of the most international bars. Originally from Santiago de Cuba, the Daiquiri takes its name from a beach in this country and its relevance is such that it is not missing from the menus of the best cocktail bars along with the Gin Fizz, the Mojito or the Margarita, from Mexico and made with tequila, triple sec and lime.

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The Daiquiri -supposedly invented by the American engineer Jennings Cox- has white rum as the main ingredient and lime or lemon juice, although there are other variants that incorporate strawberries, pineapple, banana, passion fruit or mango, to name a few. Cox used to make this cocktail with gin but, unable to find this distillate, he modified the recipe for rum.

As with many cocktails, there are different versions. Thus, we can find the Floridita Daiquiri, made with maraschino liqueur (based on cherries), or the Hemingway Daiquiri, in honor of the American writer and journalist, which incorporates maraschino liqueur and grapefruit juice. Also frozen Daiquiri or granitas, where the ingredients are crushed in a blender and ice is added, making it an ideal drink for summer.

The Tula salad was created in Restaurant El Cuarto de Tula, highly requested by locals and foreigners for its refreshing flavor for the Cuban summer, the ingredients are tropical fruits, raisins, fine herbs, Serrano ham, Parmesan cheese.